Roast carrots with gremolata

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800g carrots, peeled and cut into chunks (or use whole

1½ tbsp olive oil, thinner carrots)

30g butter

1 handful of fresh parsley, melted

3 large garlic cloves, chopped

½ lemon, crushed

Salt and black pepper, zest

Preheat the oven to 200˚C/180˚C fan/gas mark 6. Place the carrots in a large roasting tin, add the oil and butter and toss to coat.
Roast the carrots for 30 minutes, tossing halfway through.
In a small bowl, combine the parsley, garlic, lemon zest and some salt and black pepper.
Toss the carrots with the gremolata and bake for a final five minutes.

Per serving: 112kcals, 6.2g fat (2.2g saturated), 13.8g carbs, 6.6g sugars, 1.3g protein, 3.5g fibre, 0.14g sodium

By easyFood